With or without the warmer weather, spring onions are still a bloomin’ and RHUBARB season has officially landed. I’ve been playing with this lovely spring rhubarb recipe that is not strawberry rhubarb pie (even though there is nothing wrong with pie, I love the stuff).

Here’s a sneak peak at the new recipe I’ve been developing:
Rhubarb, chopped
Ginger, minced
Red Chili, minced
Garlic, minced
Soy, Honey, and a splash of Rice Vinegar
Heat and puree, serve over freshly homemade silk tofu with freshly chopped cilantro, sliced spring onions and a squeeze of lime… so nice and refreshing, plus still a touch earthy

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